Spring Salad Recipe
Ingredients
| 1 head curly endive, torn into pieces | ||
| 1 radicchio lettuce, separated into leaves | ||
| 12 tender young asparagus spears, trimmed and cut into 3cm lengths | ||
| Artichoke hearts | 12 , halved | |
| Carrots | 4 , cut into thin strips | |
| Hard boiled eggs | 3 , sliced | |
| Olive oil | 125 Milliliter | |
| Vinegar | 50 Milliliter | |
| Capers | 2 Tablespoon, drained | |
Directions
Arrange endive and radicchio leaves on a large platter.
Blanch asparagus in boiling water for 1 minute; refresh under cold water and drain thoroughly.
Arrange asparagus, artichoke halves, carrots and hard boiled eggs on the lettuce Whisk oil and vinegar in a bowl, stir in capers and add to salad.
Toss well.
Blanch asparagus in boiling water for 1 minute; refresh under cold water and drain thoroughly.
Arrange asparagus, artichoke halves, carrots and hard boiled eggs on the lettuce Whisk oil and vinegar in a bowl, stir in capers and add to salad.
Toss well.
Chef
